Chocolate Peanut Butter Pie

Ingredients:

  • Crust
    • 1 cup (plus 2 tablespoons) all-purpose flour
    • 2 tablespoons sugar
    • 2 tablespoons unsweetened cocoa powder
    • ¼ teaspoon kosher salt
    • 6 tablespoons butter (cold)
    • 5 tablespoons ice water (divided)
  • Ganache
    • 6 ounces semisweet chocolate (chopped)
    • ½ teaspoon pure vanilla extract
    • Kosher salt
    • ½ cup heavy cream
  • Peanut Butter Mousse
    • ½ cup heavy whipping cream
    • 4 ounces cream cheese (room temperature)
    • ½ cup creamy peanut butter
    • ½ cup powdered sugar
    • 7 ounces sweetened condensed milk
    • 1 teaspoon pure vanilla extract
  • Garnish
    • Mini peanut butter cups
    • Peanuts (chopped)
    • Peanut butter, warmed slightly
    • Chocolate (melted)

Directions

Combine flour, sugar, cocoa, and salt in a medium bowl and whisk to combine.

Cut butter into smaller chunks and add to flour mixture. Use pastry cutter to work butter into mixture until butter is in small, pea-sized bits.

Drizzle 3 tablespoons ice water into mixture and toss. Add 1 tablespoon of water at a time, tossing between, until dough comes together.

Turn dough out on lightly floured surface and mold into a flat disk. Wrap in plastic and refrigerate 30 minutes.

Preheat oven to 350° F, then roll dough out on a floured surface (you can also use cocoa). Fit dough into a 9 inch pie pan and trim edges.

Bake crust for 15-18 minutes, and let cool before filling.

Combine chocolate, vanilla, and salt in bowl or measuring cup. In small saucepan, bring cream to a simmer. Pour cream over chocolate, let sit 1 minute, then whisk until smooth. Pour into cooled crust and place in refrigerator while you prepare peanut butter mousse.

Pour heavy cream into bowl and beat using stand or hand mixer until stiff peaks form. Transfer to small bowl and store in refrigerator until ready to use.

Place cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy, then reduce speed to low and gradually beat in powdered sugar. Add sweetened condensed milk and vanilla, then increase speed to medium and beat until ingredients are combined and filling is smooth.

Stir 1/3 whipped cream into filling mixture, then fold in remaining whipped cream. Pour filling over chocolate ganache and spread evenly. Refrigerate until firm, at least 2 hours. Garnish with peanut butter cups, peanuts, peanut butter, and chocolate.

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